So, a pot of beautiful Spring Lentil Soup is in order for our family table today. Rich with immune supportive mushrooms, this soup could be had in the depth of winter (but I would make it thicker and more hearty with the addition of white beans).
To make it:
Heat 1 Tablespoon of olive oil in a soup pot and saute~
1 large onion, minced
3 cloves garlic, peeled and minced
1 Tablespoon ground cumin
1 teaspoon ground coriander
1 cup each diced celery and carrot
2 cups crimini or button mushrooms, minced
1 cup green lentils
6 cups vegetable or mushroom stock
Simmer until the lentils are tender and the broth is rich... about 45 minutes. Taste and season with salt and pepper.
Serve with a salad. On our table tonight -- torn Romaine and Kale with caramelized yellow beets and maple walnuts -- its' about the most perfect pairing.